Bacon, Onion, Cheese and Walnut Muffins

There is something about savory muffins that I love. These Bacon, Onion, Cheese, and Walnut Muffins are perfect for dipping in soups or gravy, or smeared with butter or honey I did on my “Rainy Day Comfort Lunch” live . This combination is a old favorite, I often see in scones. But was excited to try in a muffin in this vintage recipe from Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire. Take advantage of its basic recipe and get creative to make it your own.

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Ingridients

• 1¾ cups flour

• ⅓ cup corn oil ( or bacon fat melted or combined)

• ¼ cup sugar

• 1 cup of green onion, coarsely chopped (aprx 8-10)

• 2 teaspoons baking powder

• ½ cup shredded Cheddar cheese

• 1 beaten egg

• ¾ cup milk

• ½ cup chopped walnuts

• ½ cup chopped bacon

• 1/4 tsp Salt (optional)

  Optional extras; if you want to make these more robust, add 1/4 tsp of garlic powder, and/or Everything But The Bagel seasoning or your favorite dried herbs. Start with 1/4 tsp and add to your tastes. You can also consider switching out the cheddar for pepper jack.

Directions

1. Preheat oven to 400°.

2. In a large mixing bowl stir together the flour, sugar, (salt and seasonings, if using) and baking powder. Make a well in the center.

3. Combine egg, milk, and oil(s).

4. Add egg mixture all at once to flour mixture; stir just until moistened.

5. Fold in onions, cheese, (bacon if using) and walnuts until just combined.

6. Grease or line muffin cups and fill approximately ⅔ full.

7. Bake at 400° for 20-25 minutes or until golden.

Makes 12 muffins.

Adapted from:

Best of the Best from New England: Selected Recipes from the Favorite Cookbooks of Rhode Island, Connecticut, Massachusetts, Vermont, New Hampshire, Plastic Comb – August 1, 1994